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The galette is one of the finest desserts of summer, and this cherry almond galette is no exception. Featuring sweet Bing cherries atop a layer of fragrant almond paste and flaky all-butter pastry, this free-form tart is summer bliss.

Cherry Almond Galette

Sprinkled with sliced almonds and sugar and baked until golden, there’s nothing more satisfying than a wedge of galette topped with vanilla bean ice cream (and leftovers make a fine breakfast). Here’s to an effortless dessert that is everything lovely about the season!

Cherry Almond Galette

Cherry Almond Galette

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Cherry Almond Galette

Cherry Almond Galette

  • Author: Laura | Tutti Dolci
  • Yield: 1 galette, 8 servings

Ingredients

Crust

  • 1 1/4 cups flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 cup cold unsalted butter, cubed
  • 2 to 4 Tbsp ice water

Filling

  • 7 oz almond paste, thinly sliced
  • 1/3 cup sugar
  • 1 1/2 Tbsp arrowroot starch (or 1 Tbsp cornstarch)
  • 3 cups fresh Bing cherries, pitted
  • 1 Tbsp Amaretto

Assembly

  • 1 Tbsp milk
  • 2 Tbsp sliced almonds
  • 2 Tbsp sugar

Instructions

  1. For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
  2. Line a baking sheet with parchment paper. Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to prepared baking sheet and top with almond paste; chill in the refrigerator for 15 minutes. Preheat oven to 400°F.
  3. Whisk together sugar, arrowroot starch, and salt in a medium bowl. Add cherries and Amaretto; toss together just until combined. Spoon filling over chilled crust, leaving a 1 1/2-inch border. Fold up the pastry border, pressing the edges with a fork to seal. Brush pastry with milk and sprinkle with sliced almonds and sugar.
  4. Bake galette for 25 minutes, then tent with aluminum foil to prevent over-browning. Continue baking another 10 to 15 minutes (for a total baking time of 35 to 40 minutes), until pastry is golden and filling is bubbly. Let cool for 1 hour on a wire rack before cutting and serving.

Notes

Arrowroot starch is a natural thickener and creates a smooth, shiny sauce. Available online or in the natural foods section.

Keywords: almond, almond paste, cherry, galette

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Cherry Almond Galette

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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15 comments

  1. I wish Bill would eat cherries. Cherry Kool Aid is OK, but not the real deal! But I have friends who would happily indulge in this gorgeous galette with me!

  2. Love this flavor combination, Laura! I’m holding out for farmer’s market cherries and I cannot wait to whip up a cherry almond galette too! Gorgeous work!

  3. Cherries are summer bliss as well as any free-form fruit tart in galette form! Absolutely beautiful cherry galette, Laura. We’re going cherry picking this weekend and I will be up to my elbows in bright red orbs only available for picking for a few days! So fleeting. Thanks for sharing, Laura!

  4. Any reason why I couldn’t swap in sour cherries and just up the sugar ratio? Our tree is about to go off. Thanks!

    1. I’ve never baked with sour cherries so I can’t say for sure, but I imagine it would work well if you just adjust the sugar – let us know if you give it a try!

  5. I have made this twice in the past month and both times it came out perfect!! The first time was for a friend who had had surgery (dessert) and the second time, last weekend for us and some friends. What a great treat….served it with vanilla ice cream. The only thing I did different was that at the end I didn’t bake it as long; I guess my oven bakes a little hot so the first time it was a bit crisper than I wanted. Second time it was perfect and we loved it!! Thanks Laura!!

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